Mexican Mac Bake

Like many of my ideas, this one came to me in a dream. Its tricky to prepare when you cannot lean on the dairy products. This is kind of the best of all worlds – one pot (less clean up), mostly healthy with lots of flavors and textures and is dairy free until served.






1 lbs macaroni, uncooked

1 can black beans, drained and rinsed

1 can cream corn

1 small can of green chilis, drained

1 can of Rotel, drained

2 lbs boneless and skinless chicken cut into bite-sized chunks

2 tsp cumin

1 tsp chili powder

2 tsp Tajin spice

2 cloves garlic

1/2 cup tamed JalapeƱo, rough chopped

3 cups chicken broth

1 medium onion, sliced thin

1 poblano pepper, chopped rough

Salt (substitute) and pepper to taste

Fresh Cilantro, chopped leaves, and stems for garnish

1 cup each grated cheddar and pepper jack


  1. Preheat oven to 350
  2. In a large mixing bowl combine uncooked macaroni, beans, and corn. green chilis, Rotel, onion and peppers and garlic, cumin, chili powder, and mix well with a spoon.
  3. Spoon a layer of half the mix into the bottom of a large baking dish or Dutch oven.
  4. Spice chicken pieces with Tajin spice, salt substitute, and pepper.
  5. Create a layer of chicken, followed by the rest of the mix
  6. Add chicken broth. The mixture should be completely covered with chicken broth.
  7. Cover and place on the middle rack of your preheated oven.
  8. Baked covered for 45-50 minutes. Remove, uncover, and stir well. Return to oven uncovered for another 25-20 minutes. The macaroni on top should just be getting crispy and brown
  9. With a large spoon. dish meal into bowls, if desired add a layer of cheese between spoonfuls and then top with fresh cilantro.